Sourdough bread has long been cherished for its unique flavor, chewy texture, and satisfying crust.
But did you know that incorporating potato flakes into your sourdough recipes can elevate your baking game even further?
Potato flakes are a versatile ingredient that add moisture, improve texture, and contribute to the overall flavor of your bread.
In this article, we will explore over 25 delectable potato flake sourdough bread recipes that range from savory to sweet, showcasing the versatility of this humble ingredient.
Whether you’re a seasoned baker or just starting your sourdough journey, these recipes are designed to inspire you and bring a new twist to your baking repertoire.
Get ready to delight your taste buds with creative variations that include everything from cheesy garlic loaves to sweet cranberry orange bread.
Each recipe is not only easy to follow but also offers tips for perfecting your sourdough technique.
With the warmth of homemade bread wafting through your kitchen, you’ll find joy in sharing these delicious creations with family and friends.
So grab your mixing bowl, dust off that sourdough starter, and let’s dive into the world of potato flake sourdough bread!
25+ Delicious Potato Flake Sourdough Bread Recipes To Try Today
Incorporating potato flakes into your sourdough bread recipes opens up a world of possibilities, making it easy to create loaves that are moist, flavorful, and unforgettable.
With over 25 unique recipes to choose from, there’s something for everyone—whether you’re looking for a comforting everyday loaf, a sweet treat, or a savory addition to your dinner table.
Experimenting with potato flakes not only enhances the texture of your bread but also invites creativity into your baking.
These recipes provide the perfect canvas for you to explore different flavors and combinations.
As you bake your way through these delightful potato flake sourdough recipes, you’ll not only enjoy the delicious results but also the satisfaction of creating something special from scratch.
So, roll up your sleeves and embrace the wonderful world of potato flake sourdough bread—your taste buds will thank you!
Classic Sourdough Potato Flake Bread
This Classic Sourdough Potato Flake Bread is a fluffy, mild-flavored loaf with a tender crumb and subtle tang. Potato flakes add moisture and help extend the bread’s shelf life, while the sourdough starter brings depth and richness. This recipe is perfect for beginners and seasoned bakers alike, as it yields consistently delightful results with minimal fuss.
Ingredients
For the Starter:
- 1 cup warm water (about 110°F)
- 1/2 cup sugar
- 3 tbsp instant potato flakes
- 1 tbsp active sourdough starter (or dried sourdough powder)
For the Dough:
- 1/2 cup warm water
- 1/4 cup sugar
- 1/2 cup oil (vegetable or olive oil)
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
In a jar, mix the warm water, sugar, and potato flakes. Add the sourdough starter, stir well, cover loosely, and let it sit at room temperature for 8-12 hours or overnight. Once the starter is bubbly, it’s ready to use. - Make the Dough
In a large mixing bowl, combine warm water, sugar, oil, and salt. Add 1 cup of your prepared starter and mix until smooth. Gradually add flour, 1 cup at a time, mixing until a soft, slightly sticky dough forms. Knead for 8-10 minutes until smooth and elastic. - First Rise
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled in size, about 2 hours. - Shape the Dough
Punch down the dough and divide it in half. Shape each half into a loaf and place in greased loaf pans. Cover and let rise again for 1-1.5 hours, until doubled. - Bake
Preheat your oven to 350°F (175°C). Bake the loaves for 30-35 minutes, until golden brown. If the tops brown too quickly, cover with foil. - Cool
Allow the loaves to cool for at least 15 minutes in the pan, then transfer to a wire rack to cool completely.
Classic Sourdough Potato Flake Bread is a versatile, crowd-pleasing loaf that’s wonderful for sandwiches, toast, or on its own with a pat of butter. The potato flakes lend a subtle richness that makes this bread unique, and it stays soft for days. Enjoy the simplicity of sourdough baking with this tried-and-true recipe that’s bound to become a staple in your kitchen.
Rustic Honey Potato Flake Sourdough Bread
With a touch of honey for sweetness, this Rustic Honey Potato Flake Sourdough Bread has a delightful balance of tangy and sweet flavors, along with a lovely chew from the sourdough base. This bread is ideal for a hearty breakfast toast or a rustic sandwich with cheese and charcuterie. The potato flakes help the loaf retain moisture, making it deliciously soft for days.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/4 cup honey
- 1/4 cup warm water
- 1/2 cup oil (olive oil or vegetable oil)
- 1 1/2 tsp salt
- 1 cup starter (from above)
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
Mix the warm water, sugar, potato flakes, and sourdough starter in a jar. Cover loosely and let it sit at room temperature for 8-12 hours or until bubbly and active. - Make the Dough
In a large mixing bowl, combine honey, warm water, oil, salt, and 1 cup of the starter. Mix until smooth. Gradually add bread flour, mixing until a sticky dough forms. Knead for 10 minutes until the dough is smooth and elastic. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot for about 2 hours, or until doubled. - Shape the Dough
Punch down the dough and shape it into a round or oval loaf. Place on a parchment-lined baking sheet, cover, and let rise for 1-2 hours until doubled. - Bake
Preheat oven to 375°F (190°C). Score the top of the loaf and bake for 35-40 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom. - Cool
Let the bread cool on a wire rack for at least 30 minutes before slicing.
Rustic Honey Potato Flake Sourdough Bread is a satisfying bread that combines the slight sweetness of honey with the natural tang of sourdough. With its soft texture and full flavor, it’s a perfect companion for both savory and sweet toppings, making it a versatile addition to your bread rotation.
Cheesy Herb Potato Flake Sourdough Bread
This Cheesy Herb Potato Flake Sourdough Bread is a savory, aromatic loaf filled with melted cheese and fragrant herbs. Perfect for dipping in soup or serving with a fresh salad, this bread is as delicious as it is versatile. The potato flakes keep the bread moist and fluffy, while the cheese and herbs add an irresistible flavor.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 1 cup shredded cheese (cheddar, mozzarella, or a mix)
- 2 tbsp chopped fresh herbs (rosemary, thyme, and parsley work well)
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
Mix the warm water, sugar, potato flakes, and sourdough starter in a jar. Let it sit loosely covered at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, combine warm water, olive oil, salt, and 1 cup of the starter. Stir well, then gradually add flour, mixing until a sticky dough forms. Knead in the cheese and herbs until evenly distributed, about 8-10 minutes. - First Rise
Place the dough in a greased bowl, cover, and let it rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape into a round or oval loaf. Place it on a parchment-lined baking sheet or in a greased loaf pan. Cover and let rise for another 1-2 hours until doubled. - Bake
Preheat oven to 375°F (190°C). Score the top of the loaf and bake for 40-45 minutes, until golden and the bread sounds hollow when tapped. - Cool
Let the bread cool on a wire rack for at least 30 minutes before slicing.
Cheesy Herb Potato Flake Sourdough Bread combines the rich taste of sourdough with melted cheese and fragrant herbs. This bread is a great side for soups, pastas, or as a standalone snack, bringing the comforts of home baking to your table with every slice. Enjoy the depth of flavors and textures in this delightful twist on classic sourdough.
Buttermilk Potato Flake Sourdough Bread
The combination of buttermilk and sourdough starter gives this bread a rich, tangy flavor and extra moist crumb. Buttermilk Potato Flake Sourdough Bread is soft yet has a slight chew, and it’s perfect for everything from sandwiches to toast. Potato flakes make this bread especially tender, while buttermilk adds a unique depth and keeps it fresh for days.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1 cup buttermilk (at room temperature)
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a mixing bowl, combine buttermilk, sugar, vegetable oil, salt, and 1 cup of your prepared starter. Mix well, then gradually add flour, kneading until a soft, elastic dough forms, about 8-10 minutes. - First Rise
Place the dough in a greased bowl, cover, and let rise for 1-2 hours until doubled. - Shape the Dough
Punch down the dough, then shape into a loaf or divide into two. Place in greased loaf pans, cover, and let rise again until doubled, about 1 hour. - Bake
Preheat oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped on the bottom. - Cool
Allow to cool in the pan for 15 minutes, then transfer to a wire rack.
This Buttermilk Potato Flake Sourdough Bread combines the tang of sourdough with the richness of buttermilk for an incredibly soft and flavorful loaf. It’s a delicious base for sandwiches or a simple buttered slice, offering a hearty homemade touch to any meal.
Whole Wheat Potato Flake Sourdough Bread
Whole Wheat Potato Flake Sourdough Bread is a wholesome, nutrient-packed loaf with a chewy texture and slightly nutty flavor. The whole wheat flour gives it a rustic appeal, while the potato flakes keep it soft and fresh. This bread is a perfect choice for those looking to enjoy the benefits of whole grains with the unique tang of sourdough.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm water
- 1/4 cup honey
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 3 cups whole wheat flour
- 2-3 cups bread flour
Instructions
- Prepare the Starter
In a jar, combine the warm water, sugar, potato flakes, and sourdough starter. Stir, cover loosely, and let sit at room temperature for 8-12 hours. - Make the Dough
In a large mixing bowl, combine warm water, honey, oil, salt, and 1 cup of the prepared starter. Add whole wheat flour and mix well, then add bread flour, kneading until a soft dough forms. - First Rise
Place the dough in a greased bowl, cover, and let rise for 1-2 hours until doubled. - Shape the Dough
Punch down the dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise again for 1-1.5 hours until doubled. - Bake
Preheat oven to 350°F (175°C). Bake for 35-40 minutes or until golden brown and the bread sounds hollow when tapped. - Cool
Let cool in the pan for 15 minutes before transferring to a wire rack.
This Whole Wheat Potato Flake Sourdough Bread offers the perfect combination of hearty, nutritious whole grains and the tender crumb of potato flakes. It’s a rustic, flavorful loaf that pairs well with savory spreads, soups, and hearty main dishes, bringing the wholesome goodness of whole wheat to every meal.
Jalapeño Cheddar Potato Flake Sourdough Bread
With a spicy kick and melted cheddar in every bite, Jalapeño Cheddar Potato Flake Sourdough Bread is perfect for anyone who loves bold flavors. The sourdough adds a mild tang, while the potato flakes keep the loaf soft and moist. This bread is delicious on its own or as a side for chili, stew, or barbecue.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm water
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 1 cup shredded cheddar cheese
- 2-3 jalapeños, seeded and diced
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Cover loosely and let it sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, combine warm water, oil, salt, and 1 cup of the starter. Mix in cheddar cheese and jalapeños. Gradually add bread flour, kneading until smooth and slightly sticky. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm place for about 2 hours until doubled. - Shape the Dough
Punch down the dough, shape into a loaf, and place it in a greased loaf pan. Cover and let rise again until doubled, about 1-1.5 hours. - Bake
Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped. - Cool
Allow the bread to cool on a wire rack for at least 30 minutes before slicing.
Jalapeño Cheddar Potato Flake Sourdough Bread is the perfect loaf for those who enjoy a spicy, cheesy kick in their bread. The soft crumb combined with savory flavors makes this a versatile bread for sandwiches, sides, or enjoying on its own. It’s a flavorful way to spice up your sourdough routine!
Cinnamon Raisin Potato Flake Sourdough Bread
This Cinnamon Raisin Potato Flake Sourdough Bread is a delightful twist on traditional sourdough, featuring sweet raisins and warm cinnamon. The potato flakes create a wonderfully soft and moist loaf, perfect for breakfast or a sweet afternoon snack. This bread can be enjoyed toasted with butter or simply on its own, making it a comforting addition to your baking repertoire.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 3 cups bread flour
- 1 tbsp ground cinnamon
- 1 cup raisins
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a mixing bowl, combine warm milk, sugar, vegetable oil, salt, and 1 cup of the prepared starter. Gradually add flour and cinnamon, mixing until a soft dough forms. Knead for about 8-10 minutes, adding the raisins during the last few minutes of kneading. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf or divide it into rolls. Place it in a greased loaf pan or on a parchment-lined baking sheet. Cover and let rise again for about 1-1.5 hours until doubled. - Bake
Preheat your oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. - Cool
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
Cinnamon Raisin Potato Flake Sourdough Bread is a delightful blend of sweet and spicy flavors, perfect for breakfast or as a snack. The combination of the tender crumb from the potato flakes and the bursts of sweetness from the raisins makes this bread irresistible. It’s a great way to enjoy the health benefits of sourdough while indulging in a comforting classic.
Sun-Dried Tomato and Basil Potato Flake Sourdough Bread
This Sun-Dried Tomato and Basil Potato Flake Sourdough Bread brings a taste of the Mediterranean to your table. The sun-dried tomatoes add a sweet and tangy flavor, while fresh basil enhances the overall aroma and taste. The potato flakes ensure a soft texture that complements the bold ingredients, making this bread perfect for sandwiches or served alongside pasta dishes.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 1 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil, chopped
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, combine warm water, olive oil, salt, and 1 cup of the prepared starter. Mix well, then gradually add flour. Knead until smooth and elastic, about 8-10 minutes. Incorporate the sun-dried tomatoes and fresh basil during the last few minutes of kneading. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet. Cover and let rise again for 1-1.5 hours until doubled. - Bake
Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped. - Cool
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack.
Sun-Dried Tomato and Basil Potato Flake Sourdough Bread is a savory delight that brings Mediterranean flavors to your home baking. The combination of sun-dried tomatoes and fresh basil creates a deliciously aromatic loaf that pairs wonderfully with cheeses or as a side for soups and salads. Each slice is a taste of summer, making it a wonderful addition to any meal.
Pumpkin Spice Potato Flake Sourdough Bread
Celebrate the flavors of fall with this Pumpkin Spice Potato Flake Sourdough Bread. Combining the richness of pumpkin with warm spices, this bread is moist, flavorful, and perfect for the season. The potato flakes contribute to a soft texture, while the pumpkin keeps the bread moist and delicious. Enjoy this bread toasted with butter or as a base for a pumpkin-flavored sandwich.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1 cup canned pumpkin puree
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 4 1/2 cups bread flour
- 1 tbsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Cover loosely and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, mix pumpkin puree, warm water, sugar, oil, salt, and 1 cup of the prepared starter. Gradually add flour and pumpkin pie spice, mixing until a soft dough forms. Knead for 8-10 minutes until smooth and elastic. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Cover and let rise again until doubled, about 1-1.5 hours. - Bake
Preheat oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped. - Cool
Let cool in the pan for 15 minutes, then transfer to a wire rack.
Pumpkin Spice Potato Flake Sourdough Bread is a delicious way to embrace the flavors of autumn. With its moist texture and aromatic spices, this bread is perfect for toasting and spreading with butter or cream cheese. It also makes a lovely gift during the holiday season, sharing the warmth and comfort of home-baked goodness with friends and family. Enjoy the festive flavors that this unique bread brings to your table!
Garlic Herb Potato Flake Sourdough Bread
This Garlic Herb Potato Flake Sourdough Bread is bursting with flavor and aroma, thanks to the addition of fresh garlic and a blend of herbs. The potato flakes contribute to a moist, tender crumb, while the garlic and herbs create a savory bread perfect for pairing with pasta dishes, soups, or as a base for garlic bread. It’s an excellent way to elevate your everyday sourdough into something special.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm water
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 4 cloves garlic, minced
- 2 tbsp fresh rosemary or thyme, chopped (or 1 tbsp dried)
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, combine warm water, olive oil, salt, minced garlic, and 1 cup of the prepared starter. Gradually add flour and knead until a soft dough forms, about 8-10 minutes. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm place until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet. Cover and let rise again for about 1-1.5 hours until doubled. - Bake
Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped. - Cool
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
Garlic Herb Potato Flake Sourdough Bread is a delightful addition to any meal, offering a burst of savory flavor that complements a variety of dishes. Its soft, moist texture, enriched by the potato flakes, makes it a fantastic choice for garlic bread or as a side for Italian meals. This aromatic loaf will quickly become a favorite in your home, perfect for sharing with family and friends.
Chocolate Chip Potato Flake Sourdough Bread
Indulge your sweet tooth with this Chocolate Chip Potato Flake Sourdough Bread! This unique recipe transforms traditional sourdough into a sweet treat, with gooey chocolate chips throughout. The potato flakes help keep the bread moist and tender, making it an irresistible option for breakfast, dessert, or a delightful snack.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 4 cups bread flour
- 1 cup chocolate chips
- 1 tsp vanilla extract
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a mixing bowl, combine warm milk, sugar, vegetable oil, salt, vanilla extract, and 1 cup of the prepared starter. Gradually add flour and mix until a soft dough forms. Gently fold in the chocolate chips during the last few minutes of kneading. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Cover and let rise again until doubled, about 1-1.5 hours. - Bake
Preheat oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped. - Cool
Let the bread cool in the pan for 15 minutes before transferring to a wire rack.
Chocolate Chip Potato Flake Sourdough Bread is a delightful fusion of sweet and savory, perfect for satisfying cravings. This soft, chocolate-studded bread can be enjoyed as a breakfast treat or dessert. It’s a fantastic way to incorporate the health benefits of sourdough into a sweet indulgence, and it’s sure to become a favorite for chocolate lovers of all ages!
Spicy Olive Oil Potato Flake Sourdough Bread
If you love bold flavors, this Spicy Olive Oil Potato Flake Sourdough Bread will tantalize your taste buds. Infused with spicy olive oil, this bread offers a warm kick complemented by the softness of the potato flakes. It’s ideal for dipping in balsamic vinegar or serving alongside grilled meats and vegetables. This bread will elevate any meal with its unique flavor profile.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm water
- 1/4 cup spicy olive oil (infused with chili flakes)
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 5 1/2 – 6 cups bread flour
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, combine warm water, spicy olive oil, salt, and 1 cup of the prepared starter. Gradually add flour and knead until a soft dough forms, about 8-10 minutes. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan or on a baking sheet. Cover and let rise again for about 1-1.5 hours until doubled. - Bake
Preheat oven to 375°F (190°C). Bake for 35-40 minutes or until golden brown and hollow-sounding when tapped. - Cool
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
Spicy Olive Oil Potato Flake Sourdough Bread brings a zesty flair to your bread basket, making it perfect for those who appreciate a bit of heat. The infusion of spicy olive oil creates a unique flavor that pairs well with a variety of dishes. This loaf not only looks great but also offers an exciting flavor experience that will impress your guests and enhance your culinary adventures. Enjoy this spicy twist on sourdough at your next gathering!
Cheesy Potato Flake Sourdough Bread
This Cheesy Potato Flake Sourdough Bread is a savory delight that combines the richness of cheese with the comforting texture of sourdough. The potato flakes contribute to a moist crumb while providing a subtle flavor that complements the cheese. Whether served as a side dish, used for sandwiches, or enjoyed on its own, this bread is sure to be a hit with cheese lovers.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm milk
- 1/4 cup melted butter
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 4 cups bread flour
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1 tsp garlic powder (optional)
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a mixing bowl, combine warm milk, melted butter, salt, and 1 cup of the prepared starter. Gradually add flour and knead until a soft dough forms. During the last few minutes of kneading, incorporate the shredded cheese and garlic powder. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf or divide it into rolls. Place it in a greased loaf pan or on a baking sheet. Cover and let rise again for about 1-1.5 hours until doubled. - Bake
Preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and the bread sounds hollow when tapped on the bottom. - Cool
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
Cheesy Potato Flake Sourdough Bread is a comforting and flavorful option that will satisfy your cheese cravings. Its moist texture and rich flavor make it a perfect accompaniment to soups and salads, or simply enjoyed on its own. This bread is a delightful way to incorporate the comforting flavors of cheese into your sourdough baking, creating a delicious treat that friends and family will love.
Maple Walnut Potato Flake Sourdough Bread
Celebrate the flavors of fall with this Maple Walnut Potato Flake Sourdough Bread. The combination of sweet maple syrup and crunchy walnuts creates a delightful loaf that’s perfect for breakfast or as a snack. The potato flakes contribute to a tender crumb, making this bread both flavorful and comforting. Whether toasted or served fresh, it’s a wonderful treat for any time of day.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm milk
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 1 1/2 tsp salt
- 1 cup sourdough starter (from above)
- 4 cups bread flour
- 1 cup chopped walnuts
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a large mixing bowl, combine warm milk, maple syrup, vegetable oil, salt, and 1 cup of the prepared starter. Gradually add flour and knead until a soft dough forms. Add the chopped walnuts during the last few minutes of kneading. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Cover and let rise again until doubled, about 1-1.5 hours. - Bake
Preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped. - Cool
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
Maple Walnut Potato Flake Sourdough Bread is a sweet and nutty treat that embodies the flavors of autumn. The combination of maple syrup and walnuts creates a delightful bread that’s perfect for breakfast, enjoyed with butter, or as a snack throughout the day. This recipe is a wonderful way to showcase the versatility of sourdough while incorporating the warm, comforting flavors of fall into your baking.
Cranberry Orange Potato Flake Sourdough Bread
This Cranberry Orange Potato Flake Sourdough Bread is a delightful way to celebrate seasonal flavors. The tartness of cranberries combined with the bright citrus notes of orange creates a refreshing and festive loaf. The potato flakes ensure a moist texture, making this bread perfect for holiday gatherings, breakfast, or as a unique addition to any meal.
Ingredients
For the Starter:
- 1 cup warm water
- 2 tbsp sugar
- 2 tbsp potato flakes
- 1 tbsp sourdough starter
For the Dough:
- 1/2 cup warm milk
- 1/4 cup sugar
- 1/4 cup melted butter
- 1 1/2 tsp salt
- Zest of 1 orange
- 1 cup sourdough starter (from above)
- 4 cups bread flour
- 1 cup dried cranberries (or fresh if available)
- 1/4 cup orange juice
Instructions
- Prepare the Starter
In a jar, combine warm water, sugar, potato flakes, and sourdough starter. Stir well, cover loosely, and let sit at room temperature for 8-12 hours until bubbly. - Make the Dough
In a mixing bowl, combine warm milk, sugar, melted butter, salt, orange zest, orange juice, and 1 cup of the prepared starter. Gradually add flour and knead until a soft dough forms. Gently fold in the dried cranberries during the last few minutes of kneading. - First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 2 hours. - Shape the Dough
Punch down the dough and shape it into a loaf. Place it in a greased loaf pan. Cover and let rise again until doubled, about 1-1.5 hours. - Bake
Preheat the oven to 350°F (175°C). Bake for 30-35 minutes or until golden brown and hollow-sounding when tapped. - Cool
Allow the bread to cool in the pan for 15 minutes before transferring to a wire rack.
Cranberry Orange Potato Flake Sourdough Bread is a festive and flavorful addition to your bread collection, perfect for holiday celebrations or a refreshing treat throughout the year. The combination of sweet cranberries and zesty orange makes each slice a delicious experience. This bread pairs beautifully with cheese, butter, or as a unique component in a sandwich. It’s a wonderful way to enjoy the essence of seasonal flavors while benefiting from the deliciousness of homemade sourdough.
Note: More recipes are coming soon!
